vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pineapple Jam
From Dora's cook book, 1888
Serves 2
Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
768Calories
1 gProtein
199 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories768 kcal
Protein1.2 g
Carbohydrates199 g
Fiber3.2 g
Sugars192 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4 mg
Potassium251 mg
Calcium31 mg
Iron0.7 mg
Magnesium28 mg
Phosphorus18 mg
Zinc0.3 mg
Copper0.3 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C108 mg
Vitamin A6.8 mcg
Vitamin E0 mg
Vitamin K1.6 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate41 mcg
Choline12 mg
Caffeine0 mg
Water195 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 73. The excerpt below is the record exactly as published.
PINEAPPLE JAM. To one pound of grated pineapple add three quarters of a pound of best white sugar
Cook this with the app: pantry check, scaling, and the assistant.